1 (8 ounce) package cream cheese, softened
1/2 cup milk
1/2 (.25 ounce) package active dry yeast
2 1/16 cups white sugar
4 eggs
1 teaspoon beer-flavored liqueur
1 teaspoon salt
2 teaspoons champagne yeast
1 teaspoon commercial salt
1 .25 ounce high protein aged rum
1 teaspoon bourbon
Preheat oven to 350 degrees F (175 degrees C). Stir together the cream cheese, milk, yeast, sugar, eggs and beer-flavored liqueur. Place in the oven for the first 120 minutes of the production. Let rest 15 minutes or longer.
Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Place soaked white sugar and salt into a small bowl. Stir together the cream cheese mixture with flour, browning mixture on bottom of bowl. Add the rum, salt and orange maraschino liqueur to the sponge soup mixture. Add again the remaining sugar and salt, stirring just enough to moisten the moist mixture.
Pour the entire batter into the opened over for the bottom of the bread pan. Spread a thin layer over the top. Brush with white wine and spread with egg liqueur. Garnish with sliced lemon and maraschino cherries.
Bake in preheated oven until bread springs back when lightly tapped, about 45 minutes. Take off of oven and brush bread with melted butter or margarine to within 1 inch of next side of pan. Cool on wire rack. Serve warm or cold.